Probiotic Dairy Products

Following significant developments in recent understanding of milk
systems and an explosion in interest in the use of probiotics and
prebiotics as functional foods Probiotic Dairy Products
looks at advancements in the dairy industry and reviews the latest
scientific developments in regard to the ‘functional’
aspects of dairy and fermented milk products and their ingredients.
The first title in Blackwell Publishing’s prestigious
Society of Dairy Technology Series, this key text includes
coverage of:

Production systems

Gut microflora

Genomic characterisation of probiotic micro-organisms

Physical properties associated with health claims

Maintenance of the viability of probiotic products

National and international statutory regulations

Edited by Adnan Tamime, with contributions from international
authors and full of core commercially useful information for the
dairy industry, this book is an essential title for dairy
scientists, dairy technologists and nutritionists worldwide.

"This technical volume would serve as an excellent reference material to students majoring in Dairy Technology, Foods and Nutrition Nutraceuticals and Quality Control … . Also a good resource for researchers, academicians, scientists, technologists dairy industries and functional food manufacturers." (Indian Journal of Nutrition and Dietetics, 2008)

“I would recommend this as a serious book for those
interested in food industries as well as researchers interested in
the gut microbiota... The book should be of interest to researchers
in the food industry and is presented to a high
standard.”
–Dr Simon Cutting, School of Biological Sciences,
Royal Holloway University of London

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